1 lb. baby carrots
water
3 eggs
3 tablespoons minced garlic
1/4 cup olive oil
1 teaspoon salt
3 cups rye flour
2 cups old fashioned oatmeal
Place carrots in pan, cover with water and boil until soft enough to puree in blender. Put carrots and enough water to blend to get 3 cups of carrot puree. Let cool.
Mix carrots, egg, garlic and olive oil. Add salt, flour and oatmeal.
Spoon by tablespoonful onto greased cookie sheet. Flatten to size you would like (can also cook as dough balls, but they take longer to bake). Bake at 300 for 30 minutes. Longer for crisper cookies (my lab is elderly so I made these slightly soft).
Yield: Approximately 80 cookies
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